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This is an image of finished Pumpkin Hummus drizzled with Masa Harina. A white dish sits atop an orange towel. A silver spoon sits on top of the towel and a fresh pie pumkin can be seen is in the background.

Pumpkin Hummus

This pumpkin hummus is the perfect dip, appetizer, sandwich spread and snack. This hummus stands on it's own but would go great in wraps and to power up a bowl of veggies.
Course Appetizer, Lunch, Snack, vegetables
Cuisine Farm Fresh, Mediterranean, Vegetarian


  • Food Processor
  • Baking Dish


  • 1 whole Pie Pumpkin
  • 1/4 cup well-stirred tahini
  • 2 TBSP ice cold water
  • 1 can 15 oz Can Chickpeas
  • 2 small garlic cloves
  • 1/4 cup White balsamic
  • 2 TBSP Paprika
  • 2 TBSP Chili Powder
  • 2 TBSP Harissa
  • 2 TSBP Extra Virgin Olive Oil
  • salt & pepper to taste


Preparing your Pie Pumpkin

  • Preheat oven to 425 degrees.
  • Prepare your pie pumpkin by cutting it in half, removing the seeds and placing it, face down, in a baking dish. Slowly, add 2 cups of water to the dish, careful not to overflow. The water should barely peek over the bottom edges.
  • Bake for 30-45 minutes or until soft.
  • After pumpkin cools, peel skin by scraping the pulp.

Preparing Pumpkin Hummus

  • Fill ice in a glass and add water. Allow to sit for 5 minutes.
  • Place 1/4 cup tahini in food processor and slowly add ice WATER (no ice) as the processor runs. Process for 15 seconds.
  • Add (1) 15 oz can of chick peas, 2 cups of the pumpkin pie pulp, garlic, vinegar, paprika and Harissa Paste and blend until starting to incorporate.
  • Slowly drizzle Olive Oil while blending.
  • Salt & Pepper to taste adding more paprika as chili powder as needed.
  • Serve immediately or Refrigerate until ready to use. Will keep up to 5 days.
Keyword hummus
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